{"id":10032,"date":"2026-03-07T21:21:03","date_gmt":"2026-03-07T21:21:03","guid":{"rendered":"https:\/\/foodurismo.com\/cms\/?p=10032"},"modified":"2026-03-07T21:21:03","modified_gmt":"2026-03-07T21:21:03","slug":"constantinople-style-dolmadakia-yalantzi","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/","title":{"rendered":"Constantinople-Style Dolmadakia Yalantzi"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Constantinople-style dolmadakia yalantzi! These small fasting bites with tender grape leaves and an irresistible flavor.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Dolmadakia yalantzi, meaning the ones without minced meat, containing only rice and herbs, are closely associated with fasting and are an excellent appetizer as well as a main dish, delicious and nutritious.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This rich and authentic flavor is the main reason to try making them, even though dolmadakia have the\u2026 reputation of being a troublesome and difficult dish.<\/span><\/p><div id=\"foodu-3652777126\" class=\"foodu-content foodu-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"1204250869\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7803\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN4-595x335.jpg\" alt=\"\u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN4.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">May is the month when grape leaves are at their best for harvesting. They are tender, light in color, and not too large.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The secret to successful dolmadakia yalantzi is fresh herbs and plenty of onion. The onion in particular\u2014of which we should not be stingy\u2014ensures this sweet and deep flavor.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7800\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-595x335.jpg\" alt=\"\u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1 \u03c3\u03c4\u03b7\u03bd \u03ba\u03b1\u03c4\u03c3\u03b1\u03c1\u03cc\u03bb\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">In the recipe I give you, you will notice that there is a large quantity of onion, but it has a \u201csmall peculiarity\u201d: steaming. It is best not to skip this step\u2014it will only take about 15\u201320 extra minutes in the preparation process.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Steaming with water removes the onion\u2019s sharpness and its somewhat heavy smell and taste. Then the olive oil we add immediately afterward, without saut\u00e9ing the mixture, softens and sweetens the dish, making the filling of the small dolma richer and silkier.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So steamed onion is the big secret to successful dolmadakia yalantzi.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7810\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MYRODIKA-595x335.jpg\" alt=\"\u03bc\u03c5\u03c1\u03c9\u03b4\u03b9\u03ba\u03ac\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MYRODIKA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MYRODIKA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MYRODIKA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MYRODIKA.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Fresh herbs are the second \u201cweapon.\u201d Fresh mint helps digestion, while dill and chervil add aroma.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7807\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-YLIKA-595x335.jpg\" alt=\"\u03c5\u03bb\u03b9\u03ba\u03ac \u03b3\u03b9\u03b1 \u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-YLIKA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-YLIKA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-YLIKA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-YLIKA.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<h3><strong>Ingredients for Dolmadakia Yalantzi<\/strong><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">400 g (60\u201370) tender grape leaves, freshly picked or from a jar, already blanched<\/span><\/li>\n<li>300 g long-grain rice<\/li>\n<li>250 ml olive oil<\/li>\n<li>10\u201312 spring onions with some of their green parts<\/li>\n<li>4 medium dry onions<\/li>\n<li>1 bunch dill<\/li>\n<li>1 bunch mint<\/li>\n<li>\u00bd bunch chervil (optional)<\/li>\n<li>zest from half a lemon<\/li>\n<li>salt and pepper<\/li>\n<li>lemon juice and plenty of yogurt for serving<\/li>\n<\/ul>\n<p>With the automatic ingredient converter from Foodurismo, easily see how many grams or ml correspond to each cup. Try it <a href=\"https:\/\/foodurismo.com\/cms\/cups-grams-converter-by-foodurismo\/\">here<\/a>!<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_97470\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/L-uu8SpVurc?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<h3><strong>Instructions<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Finely chop the spring onions and the dry onions. If we want, we can chop half by hand and puree the other half in a food processor.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7808\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA1-595x335.jpg\" alt=\"\u03ba\u03c1\u03b5\u03bc\u03bc\u03c5\u03b4\u03ac\u03ba\u03b9\u03b1 \u03c8\u03b9\u03bb\u03bf\u03ba\u03bf\u03bc\u03bc\u03ad\u03bd\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA1.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Usually, I follow the second method: I chop half by hand and puree the rest so that I have an onion pulp that incorporates better into the mixture.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7809\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA2-595x335.jpg\" alt=\"\u03b1\u03c7\u03bd\u03af\u03b6\u03bf\u03c5\u03bc\u03b5 \u03c4\u03b1 \u03ba\u03c1\u03b5\u03bc\u03bc\u03cd\u03b4\u03b9\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA2.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Place all the onions in a large pan with half a liter of water and one teaspoon of salt and steam them over medium heat until the water evaporates. Make sure the onions do not stick to the bottom of the pan and burn.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7811\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA3-595x335.jpg\" alt=\"\u03ba\u03c1\u03b5\u03bc\u03bc\u03cd\u03b4\u03b9\u03b1 \u03b1\u03c7\u03bd\u03b9\u03c3\u03bc\u03ad\u03bd\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KREMMYDIA3.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">When the water has evaporated, turn off the heat and add about 100 ml of olive oil, slightly less than half the total amount. Mix well. Add all the finely chopped herbs and the lemon zest.<\/span><\/p><div id=\"foodu-813647700\" class=\"foodu-mid_article foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"4141361771\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7812\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA2-595x335.jpg\" alt=\"\u03bc\u03c5\u03c1\u03c9\u03b4\u03b9\u03ba\u03ac \u03ba\u03b1\u03b9 \u03be\u03cd\u03c3\u03bc\u03b1 \u03bb\u03b5\u03bc\u03bf\u03bd\u03b9\u03bf\u03cd\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA2.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Mix again. The mixture does not need to cook, which is why we turn off the heat once the water evaporates and then add all the remaining ingredients. Add salt lightly since we already added some earlier, and grind plenty of pepper.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7814\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA4-595x335.jpg\" alt=\"\u03bc\u03b5\u03af\u03b3\u03bc\u03b1 \u03b3\u03b9\u03b1 \u03bd\u03c4\u03bf\u03bb\u03bc\u03ac\u03b4\u03b5\u03c2\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_MEIGMA4.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Mix and let the filling rest for at least 20 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Take one grape leaf at a time and place it on a work surface with the dull side facing up, meaning the dull side will be rolled inside and the shinier side will remain outside.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7797\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA2-595x335.jpg\" alt=\"\u03c4\u03cd\u03bb\u03b9\u03b3\u03bc\u03b1 \u03bd\u03c4\u03bf\u03bb\u03bc\u03ac\u03b4\u03c9\u03bd\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA2.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7798\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA3-595x335.jpg\" alt=\"\u03c4\u03cd\u03bb\u03b9\u03b3\u03bc\u03b1 \u03bd\u03c4\u03bf\u03bb\u03bc\u03ac\u03b4\u03c9\u03bd\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA3.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Place a small amount of the rice mixture where the stem of the leaf was, about one teaspoon or a little more depending on the size of the leaf. Fold the right and left sides of the leaf inward and roll it into a small dolma.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7799\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA4-595x335.jpg\" alt=\"\u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-TYLIGMA4.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Make sure the dolmadakia are not wrapped too tightly because the rice will expand during cooking and they may burst.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7815\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KATSAROLA-595x335.jpg\" alt=\"\u03b1\u03c1\u03b1\u03b4\u03b9\u03ac\u03b6\u03bf\u03c5\u03bc\u03b5 \u03c4\u03b1 \u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1 \u03c3\u03c4\u03b7\u03bd \u03ba\u03b1\u03c4\u03c3\u03b1\u03c1\u03cc\u03bb\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KATSAROLA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KATSAROLA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KATSAROLA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI_KATSAROLA.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Arrange the dolmadakia in the pot.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Make a second and, if needed, a third layer.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If some leaves are very large, you can cut them lengthwise to make two pieces.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7816\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-PIATO-KATSAROLA-595x335.jpg\" alt=\"\u03c0\u03b9\u03ac\u03c4\u03bf \u03c3\u03c4\u03b1 \u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-PIATO-KATSAROLA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-PIATO-KATSAROLA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-PIATO-KATSAROLA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-PIATO-KATSAROLA.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Once all the dolmadakia are rolled, add water equal to twice the amount of rice (600 ml) along with the remaining olive oil. Cover the dolmadakia with a plate, place the lid on the pot, and simmer over low heat for about 1 hour. A sign that the dish is ready is that the leaf is easily pierced and very tender, and that the food has absorbed the water and remains with its olive oil.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7817\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-LEMONI-595x335.jpg\" alt=\"\u03c7\u03c5\u03bc\u03cc\u03c2 \u03bb\u03b5\u03bc\u03bf\u03bd\u03b9\u03bf\u03cd \u03c3\u03c4\u03b1 \u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-LEMONI-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-LEMONI-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-LEMONI-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-LEMONI.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Remove the pot from the heat, let it rest for 10 minutes, and squeeze the juice of one lemon.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7800\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-595x335.jpg\" alt=\"\u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1 \u03c3\u03c4\u03b7\u03bd \u03ba\u03b1\u03c4\u03c3\u03b1\u03c1\u03cc\u03bb\u03b1\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN7.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Gently shake the pot.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7795\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN6_NO-595x335.jpg\" alt=\"\u03bd\u03c4\u03bf\u03bb\u03bc\u03b1\u03b4\u03ac\u03ba\u03b9\u03b1 \u03bc\u03b5 \u03b3\u03b9\u03b1\u03bf\u03cd\u03c1\u03c4\u03b9\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN6_NO-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN6_NO-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN6_NO-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN6_NO.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Serve the dolmadakia yalantzi warm or cold with rich full-fat yogurt.<\/span><\/p>\n<h5>To stay instantly updated with everything new from us, follow Foodurismo on <a href=\"https:\/\/www.facebook.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a>, on <a href=\"https:\/\/www.instagram.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">instagram<\/a>, on <a href=\"https:\/\/gr.pinterest.com\/foodurismocom\/\" target=\"_blank\" rel=\"noopener noreferrer\">pinterest<\/a>, and also <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">subscribe<\/a> to the Foodurismo channel on <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">youtube<\/a><\/h5>\n<p>Find the recipe also on our YouTube channel.<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_43837\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/L-uu8SpVurc?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<div id=\"foodu-373038559\" class=\"foodu-after-content foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"3215045494\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Constantinople-style dolmadakia yalantzi! These small fasting bites with tender grape leaves and an irresistible flavor. Dolmadakia yalantzi, meaning the ones without minced meat, containing only rice and herbs, are closely associated with fasting and are an excellent appetizer as well as a main dish, delicious and nutritious. This rich and authentic flavor is the main [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7794,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[290],"tags":[357,2580,2582],"class_list":["post-10032","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-food","tag-eastern","tag-ntolmadakia","tag-rice","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Constantinople-Style Dolmadakia Yalantzi - foodurismo.com<\/title>\n<meta name=\"description\" content=\"Constantinople-style dolmadakia yalantzi! These small fasting bites with tender grape leaves and an irresistible flavor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Constantinople-Style Dolmadakia Yalantzi - foodurismo.com\" \/>\n<meta name=\"twitter:description\" content=\"Constantinople-style dolmadakia yalantzi! These small fasting bites with tender grape leaves and an irresistible flavor.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN5_NO.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@foodurismo\" \/>\n<meta name=\"twitter:site\" content=\"@foodurismo\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\u039a\u0399\u039a\u0397\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Constantinople-Style Dolmadakia Yalantzi - foodurismo.com","description":"Constantinople-style dolmadakia yalantzi! These small fasting bites with tender grape leaves and an irresistible flavor.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/","twitter_card":"summary_large_image","twitter_title":"Constantinople-Style Dolmadakia Yalantzi - foodurismo.com","twitter_description":"Constantinople-style dolmadakia yalantzi! These small fasting bites with tender grape leaves and an irresistible flavor.","twitter_image":"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN5_NO.jpg","twitter_creator":"@foodurismo","twitter_site":"@foodurismo","twitter_misc":{"Written by":"\u039a\u0399\u039a\u0397","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/#article","isPartOf":{"@id":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/"},"author":{"name":"\u039a\u0399\u039a\u0397","@id":"https:\/\/foodurismo.com\/cms\/#\/schema\/person\/4030de91b610b03406e0c6436eed6da3"},"headline":"Constantinople-Style Dolmadakia Yalantzi","datePublished":"2026-03-07T21:21:03+00:00","mainEntityOfPage":{"@id":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/"},"wordCount":788,"publisher":{"@id":"https:\/\/foodurismo.com\/cms\/#\/schema\/person\/4030de91b610b03406e0c6436eed6da3"},"image":{"@id":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/#primaryimage"},"thumbnailUrl":"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN5_NO.jpg","keywords":["EASTERN","ntolmadakia","rice"],"articleSection":["FOOD"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/","url":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/","name":"Constantinople-Style Dolmadakia Yalantzi - foodurismo.com","isPartOf":{"@id":"https:\/\/foodurismo.com\/cms\/#website"},"primaryImageOfPage":{"@id":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/#primaryimage"},"image":{"@id":"https:\/\/foodurismo.com\/cms\/constantinople-style-dolmadakia-yalantzi\/#primaryimage"},"thumbnailUrl":"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/03\/DOLMADAKIA-GIALATZI-FIN5_NO.jpg","datePublished":"2026-03-07T21:21:03+00:00","description":"Constantinople-style dolmadakia yalantzi! 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